Chocolate mahjong cream cake 8 inches
Overview
The chiffon cake body is still not in place, there are still air holes, and the batter is not evenly mixed~~Keep working hard~~I need to practice more on the decorating skills~~
Tags
Ingredients
Steps
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Separate the egg whites and yolks, make sure the egg whites are oil-free and water-free, and use a whisk to beat until they form fish-eye bubbles.
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Add 1/3 of the caster sugar and continue beating until it forms a fine foam.
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Add 1/3 of the fine sugar and continue beating until clear lines appear.
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Add the last 1/3 of the fine sugar and continue beating until dry peaks form (the tip of the egg whites will not bend down when you lift the egg beater). Place the egg whites in the refrigerator for later use.
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Add caster sugar to egg yolks.
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Use a whisk to beat the sugar until the sugar dissolves. Do not beat.
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Sift the flour and sift it into the egg yolk batter.
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Remove the egg whites and add 1/3 of the egg whites to the egg yolks.
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Use a spatula to stir evenly, do not make circles to prevent the egg whites from defoaming.
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Pour the mixed batter back into the protein bowl, and continue to spread it evenly with a spatula.
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Pour the batter into the mold and shake the mold up and down several times to release air bubbles. Preheat the oven to 170°C, middle and lower racks, for about 1 hour.
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Take out the baked cake, turn it upside down to cool, then remove from the mold and cut into 3 even slices.
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Whipping whipped cream: If the weather is hot and you need to beat it on ice, add an appropriate amount of fine sugar when the fish eyes are frothy, and continue beating until it is whipped (I forgot to take a photo).
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Use a spatula to spread evenly on the cake slices
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Spread the fruit pieces on top.
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Use a spatula to spread evenly and decorate the surface.
